Description
This easy strawberry cake filling recipe transforms fresh strawberries into a luscious, thick fruit topping perfect for cakes, pastries, or desserts. Made with simple ingredients like fresh strawberries, sugar, lemon juice, and cornstarch, this filling offers a balanced sweet and tangy flavor with a smooth, jam-like texture that intensifies as it cools.
Ingredients
Scale
Strawberries
- 3 cups strawberries, sliced in half
Other Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- ¼ cup granulated sugar
- 1 teaspoon cornstarch mixed with a little water (to form slurry)
Instructions
- Prepare the strawberries: Wash, hull, and chop the fresh strawberries or use frozen ones. For a chunkier texture in your filling, leave the pieces larger.
- Combine ingredients in saucepan: Place the strawberries, granulated sugar, lemon juice, and optional lemon zest into a saucepan. Heat over medium heat until the mixture begins to bubble and the strawberry juices are released.
- Simmer the mixture: Reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally to blend flavors and prevent the mixture from sticking to the pan.
- Prepare cornstarch slurry: In a small bowl, combine the cornstarch with a small amount of water and whisk until smooth to create the slurry.
- Thicken the filling: Slowly add the cornstarch slurry to the simmering strawberry mixture while stirring constantly to avoid lumps.
- Cook until thickened: Continue cooking and stirring the filling for several more minutes until it thickens and coats the back of a spoon.
- Cool the filling: Remove the saucepan from heat and allow the strawberry filling to cool completely; it will thicken further as it cools. Use immediately or store in an airtight container in the refrigerator for a few days.
Notes
- Use frozen strawberries if fresh ones are not available; just thaw before cooking.
- Lemon zest is optional but adds a bright, citrus aroma that complements the strawberries.
- Adjust sugar quantity based on sweetness of strawberries and personal taste.
- For a smoother filling, mash the strawberries slightly during cooking or after thickening.
- Store leftover filling in an airtight container in the fridge for up to 3 days.
